Pattypan squash, often known as scallop squash, is small, round, saucer-shaped vegetable that grows during summer months. It can be a pale green, white or rich yellow skin, with a white, fleshy interior.

This heart-healthy vegetable is packed with vitamins and minerals, such as potassium and magnesium, that offer cardio-protective effects. It is low in saturated fat and sodium, and contains no cholesterol. One cup provides 38 calories and, of your daily value, 43 percent of Vitamin C, 13 percent of folate, and substantial amounts of vitamin B6, magnesium, potassium and Vitamin A. One serving provides 5g of fiber.

It can be blanched, frozen, cooked, steamed, stir-fried, or incorporated into favorite casseroles, muffins or breads.

Stuffed Pattypan Squash

4 medium pattypan squash

2 tablespoons unsalted butter

1 tablespoon olive oil (extra-virgin is best)

1 clove minced garlic

1 teaspoon soy sauce

1 bunch fresh spinach, washed and finely chopped

Salt and pepper to taste

1 dash cayenne pepper (optional)

1 large egg, lightly beaten

1/4 cup grated Swiss cheese

Preheat oven to 375 degrees.

Fill a large pot 3/4 full of water and bring to a boil. Place squash in boiling water and boil for 5 minutes. Drain the water and allow squash to cool.

Cut a thin slice from the bottom of each squash so that it will stand on its own. Cut about half an inch from the tops of each squash and remove the insides to hollow the squash. Set squash insides aside.

Melt butter and oil in a skillet over medium heat. Add garlic and sauté until soft. Add spinach and soy sauce and sauté until spinach is tender and the liquid has mostly evaporated.

Move spinach mixture to a bowl and allow to partially cool. Season with salt, pepper and optional cayenne pepper to taste. Stir in the egg and half cup of the Swiss cheese. Mix well. Add a small amount of the squash insides and discard the rest.

Spoon spinach/cheese mixture into squash shells. Place the stuffed squash in a single layer on a baking dish. Sprinkle remaining cheese on top. Pour hot water into the pan to fill about half an inch. Bake for about 30 minutes or until the squash is tender and the filling is no longer runny. Serves 4.